INGREDIENTS
12 oz. refrigerated chow mein noodles or dry spaghetti
1 tbsp. sesame oil
1 lb. boneless skinless chicken thighs, cut into 1″ pieces
Kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 tsp. freshly grated ginger
1 carrot, grated
1/2 head small cabbage, shredded
1/4 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. oyster sauce
Thinly sliced green onions, for garnish
Toasted sesame seeds, for garnish
DIRECTIONS
• In a large pot of salted boiling water, cook noodles just shy of al dente according to package instructions, then drain immediately.
• In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken and cook until golden and crispy, 7 to 8 minutes. Move chicken to one side of skillet, and to other side, add garlic, ginger, carrot, and cabbage and cook until tender, 3 minutes.
• Meanwhile, make sauce: In a medium bowl, whisk together broth, soy sauce, and oyster sauce.
• Pour sauce over skillet and add cooked noodles, tossing to combine.
• Garnish with green onions and sesame seeds before serving.
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